Careme Recipes

Ingredients

• Simple Truth® Natural Boneless & Skinless Fresh Chicken Thighs Griller Pack BIG DEAL! 1 lb $4.49 (sale) per lb
• Fresh Brussels Sprouts - Order by the Pound 1 lb $3.99 per lb
• Yukon Gold Potatoes 1 lb $1.49 per lb
• Garlic 2 cloves (from 1 head) $1.50 each
• Jumbo Yellow Onions 1/2 lb (about 1/2 large onion) $1.49 per lb
• Pompeii® Lemon Juice 1 tbsp (from bottle) $2.50 per bottle
• Kroger® Beef Gravy - 12oz jar (optional, for sauce body) 2 tbsp (optional) $1.50 (sale)

Instructions

1. Prep: Heat oven to 425°F. Halve 1 lb Brussels sprouts (trim tough ends). Cut 1 lb Yukon gold potatoes into 1-inch chunks. Thinly slice 1/2 large yellow onion (about 1/2 lb). Mince 2 garlic cloves.
2. Potatoes: Put 1 lb potato chunks in a pot, cover with cold water by 1 inch, add a big pinch of salt. Bring to a boil, then simmer until very tender, 12–15 minutes.
3. Brussels sprouts (oven): Toss 1 lb halved Brussels sprouts with 1–2 tbsp oil, salt, and pepper. Spread cut-side down on a sheet pan and roast at 425°F until browned and tender, 18–22 minutes, tossing once halfway.
4. Chicken (stove): Pat dry 1 lb chicken thighs; season both sides with salt and pepper. Heat 1 tbsp oil in a skillet over medium-high. Sear thighs smooth-side down until deep golden, 5–7 minutes; flip and cook 4–6 minutes more, until 165°F internal. Transfer to a plate.
5. Sauce (same skillet): Reduce heat to medium. Add sliced 1/2 onion and cook 4–5 minutes until softened. Add minced 2 garlic cloves and cook 30 seconds. Stir in 2–3 tbsp honey (pantry), 1–2 tbsp Dijon mustard (pantry), and 1 tbsp lemon juice. If you want a thicker, richer sauce, whisk in 2 tbsp Kroger beef gravy (optional). Simmer 1–2 minutes, then return chicken (and any juices) to the pan and spoon sauce over the top for 1 minute.
6. Mash: Drain potatoes well. Mash with 1–2 tbsp butter (pantry) and a splash of milk or broth (pantry) until creamy; season with salt and pepper.
7. Serve: Plate mashed Yukon golds, pile on roasted Brussels sprouts, and top with glazed chicken thighs plus extra pan sauce.

Ingredients

• Fresh Rockfish Fillet Pacific Caught (sustainably sourced) 1 lb $6.99 (sale) per lb
• Loose Red Beets 1 lb $2.89 per lb
• Green Cabbage 1 lb (you’ll use about 1/2 lb) $1.49 per lb
• Kroger® Granny Smith Apples – 3 Pound Bag 1 apple $3.99
• Pompeii® Lemon Juice 2 tbsp (from bottle) $2.50 per bottle
• Garlic 2 cloves (from 1 head) $1.50 each
• Jumbo Red Onions 1/4 lb (about 1/4 onion) $2.49 per lb

Instructions

1. Prep: Heat oven to 425°F. Scrub 1 lb beets and cut into 3/4-inch wedges (peel if you prefer). Thinly slice 1/4 red onion (about 1/4 lb). Shred about 1/2 lb green cabbage (save the rest for another meal). Core and julienne 1 Granny Smith apple. Mince 2 garlic cloves. Pat dry 1 lb rockfish and portion into 2 fillets.
2. Roast beets (oven): Toss 1 lb beet wedges with 1–2 tbsp oil, salt, and pepper. Roast at 425°F until tender and caramelized, 25–30 minutes, tossing halfway.
3. Slaw (no-cook): In a bowl, toss shredded ~1/2 lb cabbage + julienned 1 apple + sliced 1/4 red onion. Dress with 1 tbsp lemon juice, 1 tbsp oil, salt, and pepper. (Optional pantry add-ins: a spoon of mayo or Greek yogurt for creaminess; a pinch of sugar to balance.)
4. Sear fish (stove): Heat 1 tbsp oil in a nonstick or well-seasoned skillet over medium-high. Season 1 lb rockfish with salt and pepper. Sear 2–3 minutes on the first side until golden; flip and cook 1–3 minutes more until it flakes easily (timing depends on thickness). Transfer to plate.
5. Pan sauce (same skillet): Lower heat to medium. Add minced 2 garlic cloves and cook 20–30 seconds. Add 1 tbsp lemon juice plus 2–3 tbsp water; scrape up browned bits. Swirl in 1 tbsp butter (pantry) or 1 tbsp olive oil to finish; taste and salt as needed.
6. Serve: Plate seared rockfish, spoon lemon-garlic sauce over top, add roasted beets on the side, and finish with the crunchy cabbage-apple slaw.

Ingredients

• Kroger® Fresh Natural Pork Loin Boneless 1 lb $2.99 (sale) per lb
• Fresh Rutabaga 1 lb $1.99 per lb
• Carrots 1 lb (you’ll use about 1/2 lb) $1.69 per lb
• Jumbo Yellow Onions 1/2 lb (about 1/2 large onion) $1.49 per lb
• Simple Truth Organic® Fat Free Free Range Chicken Broth 2 cups $1.79 (sale) per 32 oz
• Kroger® Beef Bouillon Cubes (optional) 1 cube (optional, for deeper flavor) $2.99

Instructions

1. Prep: Peel and cut 1 lb rutabaga into 3/4-inch cubes. Slice about 1/2 lb carrots into 1/2-inch coins. Dice 1/2 large yellow onion (about 1/2 lb). Cut 1 lb pork loin into 1-inch chunks; season with salt and pepper.
2. Brown pork (stove): Heat 1 tbsp oil in a pot or Dutch oven over medium-high. Sear 1 lb pork chunks in a single layer (work in batches if needed) until browned on 2 sides, 4–6 minutes total. Transfer to a bowl.
3. Build stew (stove): Lower heat to medium. Add diced 1/2 onion to the pot; cook 3–4 minutes until softened. Add rutabaga cubes (1 lb) and carrots (~1/2 lb) and cook 2 minutes, stirring.
4. Simmer: Add 2 cups chicken broth. If using, dissolve 1 bouillon cube into the broth. Return browned pork (and juices) to the pot. Bring to a simmer, cover, and cook 25–30 minutes, stirring occasionally, until rutabaga is tender and pork is cooked through.
5. Finish: Taste and adjust salt and pepper. If you want it thicker, uncover and simmer 3–5 minutes more to reduce, or mash a few rutabaga cubes against the side of the pot to naturally thicken.
6. Serve: Ladle into 2 bowls. Optional pantry garnish: chopped parsley or a squeeze of lemon for brightness.